Ground meat & meatloaf temperature chart
USDA safe minimum internal temperatures for ground meat & meatloaf, measured in the thickest part with a food thermometer.
| Cut | °F | °C | Rest |
|---|---|---|---|
| Ground beef, pork, lamb or veal | 160°F | 71°C | — |
| Meatloaf (beef, pork or lamb) | 160°F | 71°C | — |
| Ground chicken or turkey, turkey meatloaf | 165°F | 74°C | — |
| Fresh sausage (beef or pork) | 160°F | 71°C | — |
Ground beef vs. steak temperature
USDA sets a higher minimum for ground meat than for whole cuts. Steaks and roasts are safe at 145°F with a 3-minute rest. Ground beef, pork, lamb and veal need 160°F, with no rest time required. Ground chicken and turkey need 165°F, like all poultry.
Can ground beef be pink and still done?
Yes. Ground beef can stay pink inside after it reaches 160°F, from a reaction between oven heat and the meat's pigment, or from vegetables cooked along with it. The opposite happens too: USDA says ground beef can turn brown before it's hot enough to kill bacteria. A burger at 160°F is safe whatever its color.
How to check a burger
Slide an instant-read thermometer horizontally into the side of the patty so the tip sits in the center, the Beef Checkoff recommends.
Some doneness charts, including Certified Angus Beef's, cover burgers as well as steaks. CAB's chart also notes that USDA's minimum for ground beef is 160°F, which it calls well done.
Frequently asked questions
What temperature is hamburger meat done?
160°F (71°C), measured in the center of the patty.
Does ground beef need to rest?
Not for safety. The USDA rest time applies to whole cuts. Ground meat is safe as soon as it reaches 160°F.
What temperature is ground turkey done?
165°F (74°C), the same as all poultry.
Other meat temperatures
- Meatloaf: 160°F (71°C)
- Beef & Steak: medium rare 135°F (57°C)
- Chicken: 165°F (74°C)
- Pork: 145°F (63°C)
The full meat temperature chart has every USDA safe minimum and the doneness temperatures for beef, lamb and pork. After cooking, check how long ground beef lasts in the fridge in our food storage chart.
Sources
- USDA FSIS, Safe Minimum Internal Temperature Chart www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
- USDA FSIS, Beef from Farm to Table www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/beef-farm-table
- USDA FSIS, The Color of Meat and Poultry www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/color-meat-and-poultry
- USDA FSIS, "Doneness" versus Safety www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/doneness-versus-safety
- Beef Checkoff (Beef. It's What's for Dinner.), Determining Doneness www.beefitswhatsfordinner.com/cooking/determining-doneness
- Certified Angus Beef brand, Degree of Doneness www.certifiedangusbeef.com/en/cooking/degree-of-doneness
- LSU AgCenter, USDA changes safe pork cooking temperatures (May 2011, on the USDA announcement) www.lsuagcenter.com/portals/communications/news/news_archive/2011/may/news_you_can_use/usda-changes-safe-pork-cooking-temperatures
Checked October 19, 2026.